Malted Chocolate Pie

Crush the malted milk balls in a food processor until they resemble coarse crumbs.

Transfer the crumbs to a bowl and add the melted butter. Mix well.

Line the bottom of a pie dish with parchment paper and spread the cookie-and-butter mixture, pressing down to form the crust.

Chill the pie crust while you prepare the filling.

Heat the heavy cream in a saucepan.

Add the chopped milk chocolate and dark chocolate to the hot heavy cream, stirring until melted and a smooth ganache forms.

Pour the chocolate ganache over the pie crust.

Refrigerate for 4 hours.

Prepare the topping: Whip the heavy cream with the vanilla extract until stiff peaks form.

Spread the whipped topping over the chocolate filling.

Garnish with the halved malted milk balls.